Why Casein matters
Casein defines how dairy behaves. It gives stretch, melt, firmness, and stability. If you want true dairy texture, casein is the core.
We chose to start here because this is the hardest problem to solve.
Cheesy
Gives cheese its iconic stretch.
Foamy
Lifts milk into a perfect froth.
Smooth
Keeps yogurt creamy and rich.
It's complex
That's why we chose it.
Casein forms micelles that carry water, calcium, fat, and everything else that makes dairy behave the way it does. This structure is precise and hard to replicate; No other protein, plant or animal, matches it.
This is why most dairy substitutes fall short. Flavor can be close, texture cannot. We focus on casein because it is the protein that matters most, and molecular farming is well suited for it. While others spent nearly a decade reaching the field, we did it in under a year. This makes us one of the fastest and most ready to market players in the (potato) filed.
the code
How we make it
We use molecular farming, expressing complex proteins inside plants at scale. The result is clean production, predictable output, and a cost effective supply chain.
Finally Foods' Equation
(Sufficient to make 100 gr of Mozzarella)
What comes next
